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If you haven't had Lomo Saltado before, you're in for a real treat. As strange as it sounds, it's a Peruvian Steak and French Fry Stir Fry and it's absolutely delicious. It's a simple to make and healthy dinner recipe that can easily be adapted to make it gluten-free + paleo + Whole30 compliant.  | theendlessmeal.com

Peruvian Lomo Saltado

  • Author: Kristen Stevens
  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Peruvian

Description

If you haven’t had Lomo Saltado before, you’re in for a real treat. As strange as it sounds, it’s a Peruvian Steak and French Fry Stir Fry and it’s absolutely delicious. It’s a simple to make and healthy dinner recipe that can easily be adapted to make it gluten-free + paleo + Whole30 compliant.


Scale

Ingredients

  • 3 medium russet potatoes
  • 4 tablespoons oil, divided
  • 1 1/2 cups basmati rice (cauliflower rice for paleo + Whole30)
  • 1 lb steak, thinly sliced
  • 1/2 teaspoon each: salt and pepper
  • 2 red onions, thickly sliced
  • 8 Roma tomatoes, quartered
  • Cilantro and limes, to garnish

The stir fry sauce:

  • 1/2 cup beef stock (or bouillon)
  • 3 tablespoons each: red wine vinegar and soy sauce (use coco aminos for paleo + Whole30)
  • 1 1/2 teaspoons corn starch (or tapioca starch for paleo + Whole30)
  • 2 garlic cloves, finely minced
  • Juice from 1 lime

The green sauce:

  • 1 cup cilantro
  • 1/4 cup thick plain yogurt (either omit or use coconut milk)
  • 1/4 cup mayonnaise
  • Juice from 1 lime
  • 1 garlic clove
  • 1/4 teaspoon sea salt

Instructions

  1. Set your oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Slice the potatoes into fries then divide them between the baking sheets, making sure that they are in a single layer and none are touching. Pour 2 tablespoons of oil over the fries and put them in your oven. After 25 minutes, turn the oven up to 425 degrees. Leave the fries in the oven for another 20 minutes, turning once, or until they are golden and crispy.
  3. While the fries are cooking make the rest of the meal. Begin by cooking the rice according to package directions. (See notes) To make the stir fry sauce, stir all the ingredients together in a small bowl. To make the green sauce, place the ingredients into your blender and blend on high until smooth. Season the steak with salt and pepper.
  4. When the rice is cooked and the fries have only 10 minutes left to cook, heat your largest element on high. Add the remaining 2 tablespoons of oil to the pan and enough steak to cover the bottom of the pan. Work in batches if needed. Turn the steak after 2 minutes, or when it is brown. Add more oil to the pan as needed for the remaining batches.
  5. Remove the steak from the pan and put in the onions. Cook for 1 minute then add the tomatoes and the seared steak. Stir fry for 2 minutes, or until the onions and tomatoes just begin to soften. Add the stir fry sauce to the pan, bring it to a boil, then remove the pan from the heat once the sauce begins to thicken.
  6. Serve the lomo saltado on a bed of rice with the stir fried steak and fries on the top. Drizzle with the green sauce and garnish with chopped cilantro and extra limes.

Notes

I cook my basmati by adding 1 1/2 cups of rice + 2 1/4 cups of water to a medium-sized pot. Bring it to a boil over high heat then cover the pot and reduce the heat to medium. Cook the rice for 15 minutes then remove it from the heat and set it aside for about 10 minutes.